How to Make Key Lime Cake Recipe

Learning how to make key lime cake recipes is a necessity to enjoy the flavor. These must be made with real “key lime”. Many people use the standard lime which most of us are use to make this cake recipe but there is a difference. First you will notice the obvious difference when purchasing by the size. It is about half the size of the normal green lime. A key lime is usually picked when green but when it is ripe it turns yellow. It has a strong aroma and the skin is thinner than regular larger limes.

Left: LIMES Right: KEY LIMES

When you have learned how to make the key lime cake you will be able to taste the difference then when making one with regular lime. They are not interchangeable in recipes. The key lime is more acidic than lime so the taste is a little more tart and bitter. The two limes are quite different in taste when baking or cooking.

I became so familiar with key limes when I moved to Florida. From Day 1 I heard about the big craze for this fruit, especially in the “key lime desserts” but no knew how to make key lime cake recipes. For several years I thought this fruit was native and only found in Florida; particularly in “The Keys”.

To my surprise, I found this fruit under other names like Mexican lime and West Indian lime has also made its mark on many other parts of the world. Traders carried the key lime with them all through Europe, Middle East and elsewhere. Spanish settlers brought this fruit with them to South Florida and here it was given the name “Key lime”.

Many people and restaurants, particularly in South Florida are well known for their recipes using Key limes; drinks, meat and seafood marinades and desserts. Most I will say are for the Key lime pie recipes but that is because they never learned how to make key lime cake recipes and enjoy the wonderful flavor.

HOW TO MAKE KEY LIME LAYER CAKE RECIPE

How to Make Key Lime Layer Cake Recipe

This key lime cake recipe and the frosting only have a hint of key lime. By spreading this wonderfully flavored key lime cake filling between the layers, the taste is delicious.

Filling: This filling should be made ahead of time and refrigerated; it can even be made a day ahead.

1 Cup sugar

¼ Cup cornstarch

1/4 Teaspoon salt

1 Cup water

4 Large beaten egg yolks

2 Tablespoons butter

½ Cup key lime juice

Cake layers:

3 ½ Cups cake flour

4 Teaspoons baking powder

½ Teaspoon salt

1 Cup softened butter

2 Cups sugar

1 Tablespoon key lime juice

1 Teaspoon vanilla

1 Cup milk

7 Egg whites at room temperature

Frosting:

12 Ounces white chocolate pieces

12 Ounces softened cream cheese

½ Cup softened butter

1 Tablespoon key lime juice

For Filling: Combine sugar, cornstarch and salt in a saucepan.

Gradually add water while stirring until smooth.

Over medium heat bring to a boil white stirring; boil 1 minute or until mixture thickens.

Stir some of the hot mixture into the beaten egg yolks.

Stir yolk mixture back into hot mixture in saucepan; stir until blended.

REDUCE heat to low; add butter and cook 5 minutes while stirring.

Remove from heat and stir in the key lime juice.

Cool to room temperature and then refrigerate 2 hours or more.

For cake: Preheat oven to 375F degrees.

Grease 3 nine inch cake pans and line bottoms with parchment paper.

Grease pans again and dust lightly with flour.

Combine and sift flour, baking powder and salt; set aside.

Cream butter and 1 ¾ cups of sugar until very light and fluffy; beat in key lime juice and vanilla.

Add flour mixture alternately with milk to the creamed mixture; beat until smooth.

In a clean bowl beat the egg whites on high speed until foamy; gradually add the remaining ¼ cup sugar.